Place potato in medium saucepan and bring to boil; simmer until just fork tender. Drain, and set potato aside. In stockpot, heat oil, then saute onion until tender. Add garlic and cook 30 seconds or until fragrant, then add pepper and cook until crisp tender (or to taste- you may like it softer). Add in creamed corn, corn kernels, thyme, broth and cayenne and bring to a boil. Add in potato and cook for 5 minutes. Turn off heat, stir in salmon, season with S&P and serve.

You had me with the title, Kate, then you really wowed me with the recipe. Oh, Jeff would love this! I just made him some salmon with a corn relish last week, but I never would have thought of making soup. Thanks for the delicious idea!

This looks yummy. When I saw the title of this post I thought it would be about soup made with bread (ribolita, papa e pomodoro yum!)… you got my mind thinking about my own next post just about that! you can’t make a soup w/o bread on the side and what’s great about this recipe is you bring the ‘side dish’ to a whole other level! thanks! neverfull.wordpress.com